2baby fennel bulbs1lemon, juice only1 tbspolive oil1-2 tbspouzo, or to taste1 tbspcoarsely chopped flat-leaf parsley200 gmsashimi-grade hiramasa kingfish filletTo serve:finely chopped chive flowers and 1 tbsp salmon or ocean trout roe (optional)
Shave fennel bulbs on a mandolin into a bowl. Dress fennel with lemon juice, oil and ouzo. Add parsley, season to taste, transfer to a plate. Thinly slice kingfish across the grain, toss and dress in a bowl with chive flowers and salmon or ocean trout roe, if desired. Arrange on top of fennel, serve immediately.